Shredded radish dumplings with lard residue

Overview

I brought a lot of carrots from my mother’s house and tried eating them in many different ways, but there were still a dozen or so left. My husband and I went out for breakfast and ate some steamed buns made with shredded radish. Suddenly I thought of the lard dumplings I ate when I was a kid, so I bought some fat pork and tried making some dumplings. They tasted pretty good

Tags

• staple food
• home cooking
• children
• dumplings
• lunch
• spring festival
• dumpling skin
• edible salt
• fatty meat
• green onions
• carrot

Ingredients

Steps

1. 1 If you choose a pound of pig fat, you can ask the boss to help you crush it, so that the oil can be released and crushed better

2. 2 It is difficult to fry over low heat. The oil will slowly come out until the color turns yellow

3. 3 Drain out all the oil, leaving only the residue in the pot and let cool

4. 4 Use a spoon or shovel to crush the oil residue

5. 5 Wash the radish and grate it into thin strips

6. 6 Add chopped green onion and fine salt, and add a little less of the oil just extracted into the filling

7. 7 After mixing the stuffing, because the added lard solidifies after cooling down, the stuffing is relatively lumpy, so you don’t have to worry too much about the long shredded radish being difficult to wrap in

8. 8 After mixing the stuffing, because the added lard solidifies after cooling down, the stuffing is relatively lumpy, so you don’t have to worry too much about the long shredded radish being difficult to wrap in

9. 9 Add water to the steamer and bring to a boil. After the water boils, add the dumplings. When the water boils, there will be steam. It is best to stack the dumplings and put them directly into the pot

10. 10 Steaming over high heat for eight to ten minutes is enough. The dumplings should be taken out of the pot while they are still hot, otherwise they will stick and become difficult to remove

11. 11 Eat it while it's hot to better appreciate the aroma of lard residue